Pumpkin & Chickpea Soup

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Ingredients

1 tbs pumpkin seeds

1 tbs olive oil

1 red onion, roughly chopped

1 garlic clove, crushed

2 tsp ground cumin

750g pumpkin, cut in 3 cm cubes

750ml vegetable stock

400g tin chickpeas, rinsed

4 slices toasted wholegrain bread (or gluten free), 1 per serve

Method

Heat a medium saucepan over low heat and toast pumpkin seeds for a few minutes until golden, set aside.

Heat oil and onion in saucepan over medium-high heat and cook until translucent. Add garlic, cumin and pumpkin and continue to cook for another 5 minutes until pumpkin is beginning to brown.

Add stock and half the chickpeas and simmer for 15 minutes. Then carefully puree with a stick blender.

Add remaining chickpeas, season to taste and serve topped with toasted pumpkin seeds and a slice of toast.